Ice Cream Recipes : Adding Ingredients for Ice Cream Malt

Ice cream malts are a classic dessert drink. Our expert is here to teach you how to add the ingredients for this delicious beverage in this free recipe video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



http://www.youtube.com/watch?v=jp5G-4pkciw&hl=en

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Cuisinart Ice Cream Maker Recipes - Bring Back Those Great Memories

Homemade ice cream has never tasted better than with the scrumptious results of the Cuisinart ice cream maker recipes. You can choose from so many flavors from the typically sweet vanilla to the unusually delicious tropical fruits that considering store-bought ice cream with their ho-hum flavors will never be in your plans again.

But getting your ice-cream fix at anytime of the day is not the only benefit to owning a Cuisinart ice-cream maker and its recipes. Because the ingredients used are all fresh and, hopefully, organic in nature, you will also be able to enjoy fresh, organic and healthy ice-cream. Preservatives, additives and other potentially unhealthy ingredients will not be in your homemade ice-cream as the basic ingredients consist of just milk, cream, cornstarch, sweeteners, fruits or vegetables, and natural flavorings.

Also, the Cuisinart ice-cream maker recipes are easy to follow with the basic instructions being to mix the wet and dry ingredients, whisk it for a while and then pour into the ice cream maker. You have to wait for 20-25 minutes to achieve the desired consistency although you have a choice to either serve the ice-cream immediately or to freeze it for a few hours in the refrigerator. We prefer freezing the ice cream especially on hot days but when in winter, straight-out-of-the-machine ice cream is just as good for the palate.

Well, of course, it is not only the Cuisinart ice-cream machine that you will need to make delicious homemade ice cream. You also have to use a bowl, whisk and handheld mixer for mixing the ingredients as well as containers to store the ice-cream in, if you want to freeze it afterwards. Since these additional pieces of equipment are already in the kitchen, you can use the money to purchase the ingredients instead.

Just to outline in greater detail the common instructions for ice-cream machine recipes:

Assemble the ice cream maker. If it is your first time using the machine, be sure to wash and rinse the bowl, mixing arm and lid while the base should be wiped clean using a damp sponge.
Freeze the bowl. You just warp the bowl either in a plastic wrap or a freezer bag and then place it inside the freezer for 6 to 24 hours depending on the specific unit. To be always ready for ice cream time, just store the bowl in the freezer when not in use.
Combine the ingredients. Look at the recipes, determine what needs to be used and then assemble them. Mix the ingredients according to the specific amounts and order, pour the mixture into the ice-cream maker and then turn on the machine.
Wait for 20-25 minutes. It should be ready by then.

You can download many Cuisinart ice-cream maker recipes from the Internet as well as from the official website. Of course, we encourage experimentation with the ingredients to come up with your own unique version of heaven on Earth through deliciously icy, creamy and smooth goodness in a cone or a cup.

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Find Recipes For the Waring Ice Cream Maker

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Food has always been something that individuals actually learn to understand. The palette of each person is different from all the others. The trick here is to finding recipes for the Waring ice cream maker 50bc that everyone would bring supreme joy. This Waring machinery is what people from the business industry and even those at home rely on.

Although adults can play with it and the Oster as well since this is what they like to do, children too can join in the fun. They can be the ones to find the needed attachment from this Italian ware or the kitchenaid in their pantry. Children love to help and it is your job to make sure that they do what you tell them. Make them realize that they too have a role in the family, and they must carry out.

Finding recipes for the Waring Ice Cream Maker is easy. You can just log in the internet, and you would have a list of recipes in no time. Asking some friends about it is also something you can do. They may be able to teach you a thing or two about the machinery. You can also experiment in creating your own cold snacks.

Altering or substituting the ingredients is also fine as long as you are able to follow the instructions. Bear in mind that there are some ice creams that would not become what you expect so do not feel bad about it. Take it as a challenge for you so that your friends would come over to your place and ask for some advice.

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Vanilla Ice Cream Recipes - Discover the Best Two Recipes of All Time

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I love vanilla ice cream just like most of us do. I never get tired of it, which is why; I sought a way to have an endless supply without hurting my budget. I looked for vanilla ice cream recipes, studied them and then started making them. These are my favorite 2 of all time! I hope you enjoy them too!

Here are the ingredients I use in making my specialty ice cream.

4 egg yolks
250ml of milk
250ml of heavy cream
100g caster sugar
1 vanilla pod

Pour the milk into the saucepan over a medium heat. Wait for it to boil then slice the vanilla pod in the middle before putting it in. Let the two combine totally, it may take around 15 to 20 minutes, set the temp to low now.

While waiting, mix the egg yolks and the sugar in a bowl. Whisk the mixture until it becomes fluffy and light. The milk should be ready by now, remove the pods and scrape the seeds into the milk then pour it into the egg-sugar mixture while whisking slowly.

When everything is well blended, pour the mixture back into the pan in low fire. Do not let the mixture boil; continue stirring until you see film forming, you may then turn of the stove. Allow it to cool before mixing in the heavy cream. Place everything in your ice cream maker and let it freeze, be sure to follow the manufacturer's instruction. Once done, get a big serving and enjoy!

Here is a really fast and easy one...

4 eggs
4 cups cream
2 1//2 cups sugar
2 tablespoons vanilla
6 cups milk
½ teaspoon salt

In your ice cream freezer can beat eggs until light and fluffy. Gradually add sugar. Then add the rest of the ingredients. Freeze as directed.

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Christmas Baking Recipes - Creme Brulee

This rich custard dessert is real favorite during the holidays. You can use a small blow torch to brown the sugar, instead of the broiler.

4 cups heavy whipping cream

9 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract

Brown sugar

Directions

Preheat oven to 325 degrees.

In a large and heavy saucepan, heat the cream to exactly 180 degrees over medium heat; stir frequently.

Meanwhile, in a large bowl, whisk the egg yolks, sugar and vanilla. When the cream reaches a temperature of 180 degrees, slowly stir the cream into the egg yolk mixture.

Pour mixture into eight 6-ounce custard cups. Place the cups into a baking pan. Add 1-inch of boiling water to the pan. Bake uncovered for 45 to 50 minutes or until a knife inserted into the center comes out clean. Take custard cups out of the pan.

Before serving, sprinkle each cup with brown sugar. Put the cups onto a baking sheet. Heat up the broiler. Broil 6-inches from the heat source for 3 to 5 minutes or until the sugar on top is carmelized. Serve immediately.

Makes 8 servings.

Christmas Baking Recipes: French Vanilla Cream Puffs

These elegant cream puffs are surprisingly easy to make.

1 cup water

1/2 cup butter

1 cup all purpose flour

1/4 teaspoon salt

4 eggs

Cream Puff Filling

Directions

Preheat oven to 400 degrees.

Prepare baking sheets with nonstick cooking spray.

In a saucepan, add butter to water and bring to a boil. Add in the flour and salt together; stir until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Add the eggs, one at a time, beating well after each one. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2-inches apart onto prepared baking sheets. Bake for 20 to 25 minutes or until golden brown. Remove puffs to wire racks or plates. Immediately cut a slit into each puff to allow the steam to escape. Let puff cool.

Split puffs in two and remove the soft dough. Add filling.

Cream Puff Filling

1 1/2 cups cold milk

1 pkg. instant French vanilla pudding mix

1 cup whipped topping

1 pkg. miniature semisweet chocolate chips

Confectioners' sugar

Directions

In a bowl, beat the milk and pudding mix on low speed for 2 minutes. Let sit in the refrigerator for 5 minutes. Fold in the whipped topping and chocolate chips. Remove puff pastry tops. Fill each puff pastry with cream filling right before serving; put tops back on puff pastry. Dust each pastry with confectioners' sugar.

Christmas Baking Recipes: Banana Cream Brownie Dessert

An irresistibly decadent chocolate dessert.

1 pkg. fudge brownie mix

1 cup semisweet chocolate chips, divided

3/4 cup dry roasted peanuts, chopped and divided

3 medium firm bananas

1 2/3 cups cold milk

2 pkgs. instant vanilla pudding mix

1 (8 oz.) carton frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees.

Prepare a 13x9-inch baking pan with nonstick cooking spray.

Prepare brownie batter according to package directions for making fudge-like brownies. Stir in 1/2 cup of the chocolate chips. Stir in 1/4 cup of the peanuts. Spread mixture into prepared pan.

Bake for 28 to 30 minutes or until a toothpick inserted into the middle comes out clean. Let cool.

Slice up the bananas and arrange in a single layer on top of brownies, Take the remaining chocolate chips and chop them up. Sprinkle 1/4 cup of the chocolate chips and 1/4 cup of the peanuts over the banana layer.

In a large bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold the whipped topping into pudding mixture. Spread on top of chocolate chip and banana layer.

Sprinkle the remaining chocolate chips and nuts on top.

Makes 12 to 15 servings.

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Ice Cream Maker Recipes: Strawberry Ice Cream

Ice cream maker recipes are a delicious way to easily make home made icecream without all of the trouble of the old fashioned crank makers. Who doesnt love ice cream? Especially home made. In this home made strawberry ice cream video, Rita shows you how to make a simple strawberry ice cream...



http://www.youtube.com/watch?v=_Nwn5xtxe28&hl=en

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Holiday Candy Recipes - The Ultimate Recipes to Make Candy

Do you like candy as much as I do? Well, did you know that you can prepare delicious candy from the comfort of your home? Pecan pralines, raspberry divinity, chocolate turtles and coconut bon bons are some simple yet delicious candy recipes you can prepare at home.

Below are the recipes so you can try them out and you will see what i mean:

1. Pecan Pralines

Ingredients:

- 1 cup of brown sugar
- 1 cup of sugar
- 1 cup of milk
- 1 tablespoon of maple syrup
- 1 tablespoon of butter
- 1/8 teaspoon of salt
- 1 cup of chopped pecans

Directions:

- Combine sugars and milk.
- Cook over low heat, stirring constantly until sugars are dissolved and mixture boils.
- Cook until thermometer registers 224.
- Add butter and pecans.
- Cook until a small amount of mixture forms a soft ball when dropped in cold water.
- Cool quickly to lukewarm.
- Stir in maple syrup and heat until thick.
- Drop on a buttered surface and flatten out into patties.

2. Raspberry Divinity

Ingredients:

- 3 cups of sugar
- 1 - 3 oz. Package of raspberry gelatin
- 1/2 cup of flaked coconut
- 2 egg whites, stiffly beaten
- 3/4 cup of light corn syrup
- 1 cup of chopped pecans
- 3/4 cu of water

Directions:

- Combine sugar, corn syrup, and water.
- Bring to a boil, stirring constantly.
- Reduce heat and cook to hard ball stage.
- Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks.
- Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape.
- Fold in coconut and nuts (optional).
- Pour into greased 9 inch square pan.
- Top with rows of chopped nuts and coconut.

3. Chocolate Turtles

Ingredients:

For The Turtles

- 2 squares of chocolate
- 1/2 cup of margarine
- 2 eggs
- 3/4 cup of sugar
- 1 cup of flour
- 1 teaspoon of vanilla

For The Icing:

- 1/2 square of chocolate
- 1/2 cup of brown sugar
- 1/4 cup of water
- 2 1/2 tablespoons of butter
- Powdered sugar

Directions:

- Melt 2 squares of chocolate and 1/2 cup of margarine.
- Beat 2 eggs. Add sugar. Fold chocolate mixture into egg mixture.
- Fold in 1 cup flour and 1 teaspoon vanilla.
- Drop by teaspoon on hot waffle iron (low).
- Bake 50 seconds.
- Cool and frost.
- ICING: Boil chocolate, brown sugar, water, and butter 3 minutes.
- Take off heat.
- Add powdered sugar until thick.
- Put on turtles.
- Sprinkle with ground nuts.

4. Coconut Bon Bons

Ingredients:

- 3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
- 4 cups of flaked coconut
- 1 - 16 oz. package of powdered sugar
- 1 teaspoon of almond extract

Directions:

- Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly.
- Refrigerate the mixture for 1 to 2 hours.
- Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler.
- Shape the coconut mixture into small balls and dip in the melted chocolate.
- Lay on waxed paper until cool.

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7 Tips For Successful Home Made Ice Cream Recipes

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Those of you with the good luck to grow up in a household where old fashioned home made ice cream is a family tradition are probably familiar with following tips for recipe success. For those of you just embarking on a new family tradition, they will go a long way towards making your first attempt successful.

1. The consistency of your ice cream is just as important as the taste. Adding 1/4 ounce of gelatin per 2 quarts of cream will absorb the water that frees itself from the mix and prevent large crystals of ice from forming.

2. If the recipe calls for egg yolks they must be "tempered." In other words the heated liquids must be added a little at time to avoid scrambling the eggs. If you've made Hollandaise sauce from scratch you know what I mean.

3. When the batter is mixed, put the mixing bowl or container in cold water to cool as quickly as possible. Once cooled, you can add flavorings like vanilla, syrups, or liquor. If you're using liquor in your recipe, don't exceed 1 ounce for every 2 quarts of cream.

o 24 proof liquor freezes at -6.7°C (20°F)
o 64 proof liquor freezes at -23.33°C (-10°F)
o 84 proof liquor freezes at -34.44°C (-30°F)

4. Store the prepared mixture overnight in the fridge to improve the whipping qualities of the mix and the body and texture of the finished ice cream.

5. If you plan on adding "mix ins" or fresh fruit make sure they are well chilled but wait until the churning is almost complete before adding.

6. The ratio of salt to ice determines how fast the mixture will freeze and its firmness. If the ice cream is very soft, the brine is not cold enough. More salt should be added to reduce the brine temperature. The recommended ratio is 1 part rock salt to 10 parts crushed ice. (The kids love dropping those bags of ice on the driveway)

7. Hardening your frozen confection can be done in one of two ways. When the machine stops churning you can pour off the excess water and refill with ice and salt, cover with a towel and let sit for a couple of hours. Or, you can scrape the ice cream into a large shallow baking dish, lay plastic wrap over the ice cream to prevent crystallization, cover the dish, and place in the freezer.

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Cheesecake Factory Restaurant Recipes - Why Should You Make Your Own Cheesecakes?

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If you truly love cheesecakes, that means you can never get enough of them. Unfortunately, good cheesecakes do not come cheap. Very few of us cheesecake lovers can afford to eat as much cheesecake as we like. There are three or four restaurants which make good cheesecakes, but I can only afford to eat there once a month (at least, if I want to save enough money to retire by 60). Fortunately, cheesecake factory restaurant recipes came to the rescue. Since both Mom and Sis like to cook, that's very good for me!

Now I get to indulge in a different type of cheesecake every week. With so many different cheesecake factory restaurant recipes available, I am spoiled for choice. I'm no longer limited by what my favorite restaurants offer. I am now able to try cheesecakes from 4-star and 5-star restaurants not within easy driving distance.

With a cheesecake factory cheesecake recipe, I know the cheesecake is going to taste great! I can't help eating one slice after another, non-stop, because everything is so smooth and well-blended. There is no lumpiness or sour taste common in cheesecakes from lower quality restaurants. It's practically like having a cheesecake factory right at home.

Both Mom and Sis love to cook. Most weeks, at least one of them will make cheesecakes. All I need to do is step over for a slice there and then, and grab a few more slices of cheesecake for the rest of the week's dessert. No more driving downtown or even out-of-town for my dessert. Oreo cheesecakes, New York cheesecakes, Chicago cheesecakes, English cheesecakes - you name it, I have the chance to try it.

With so many great recipes available, I can eat as many different kinds of delicious cheesecake as I like, as often as I like, without having a long drive and even longer wait at the restaurant. No more service charges, taxes and tips for hoity-toity waiters. Just drop in at Mom's or Sis' place for dinner.

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Recipes For Iced Coffee, Frappuccinos and More!

I love everything coffee: hot coffee, iced coffee, coffee ice cream, coffee-flavored candy. The only thing I do not like about coffee is how much they are charging now-a-days for a cup! You can easily pay up to $5.00 for a specialty coffee. I know. I have done it and will likely do it again and again and again. Why? Because I LOVE coffee.

Luckily I work from home and make my own coffee 95% of the time. I am very picky about the coffee that I buy. I tend to stick with Starbucks and Dunkin Donuts-brand coffee when they go on sale and I have coupons. I am so glad that I do not work out of the home because I know that I would be among those that go through the drive-through for my cup of coffee just about every day. I just know it!

I just ran across a couple of facts regarding those who do go through the drive-through often:

1. People who buy coffee primarily at drive through windows on their way to work will spend as much as 45 hours a year waiting in line.

2. The average person who buys coffee outside the office to consume at work will spend the equivalent value of a round trip plane ticket to Florida every year.

WOW! Can you believe that? Thank God I make my coffee at home! I can drink coffee all day every day. However, when it is 100 degrees outside, a HOT cup of coffee just does not sound appealing to me; therefore, I decided to look up a few Summer coffee recipes since going to Starbucks everyday is definitely not an option for me. I do not have the time nor the money to spend going through a drive-through to get a good cup of coffee! Besides, I want to be in control of what I put in my coffee since I am trying to cut back on my calories. Have you looked up the calories contained in some of those drinks?

Note: You can purchase all of the specialty syrups used in Starbucks drinks at any Starbucks store! You can also go online and order DaVinci Gourmet Syrup at only $7.99 a bottle. DaVinci syrups have no calories and they are sugar free! I have searched several stores on several occasions for DaVinci syrup, but have not had any luck. Your luck might be better than mine, but, if not, you can go online. Some of the following are copycat recipes from one of your favorite coffee stores!

Iced Coffee:

1. Start with a rich flavorful coffee.

2. You can make your coffee in advance or let it cool, although I find that just filling my glass up with ice and pouring the hot coffee over it works just fine!

3. Add cream and sugar or a sugar substitute. You can also try adding a little syrup. We even tried sugar free pancake syrup because we ran out of sweetener and it tasted great!

Coffee Popsicles:

Mix your coffee how you like it and just freeze. You can use a Popsicle mold or ice cube tray. You can even put these ice cubes in your iced coffee!

Caramel Macchiato:

Ingredients:

2 tablespoons Vanilla Syrup
1/2 cup fresh brewed Espresso (You will have to have an Expresso machine.)
8 ounces steamed milk (You actually do not need an Expresso machine to make steamed milk. See how to steam milk here!)
3 to 4 tablespoons Caramel Sauce or Caramel Syrup

Instructions
Add vanilla syrup to 16 oz glass.
Add steamed milk and caramel sauce/syrup and stir well.

Coffee Frappe:
Ingredients:
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, raspberry or other)

Whipped cream

Java Chip Frappuccino:
Ingredients:
4 tablespoon chocolate syrup
4 tablespoon chocolate chips (you can substitute sugar free chocolate cut up into pieces)
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Mocha Frappe:
Instructions:
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Instructions
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

Java Float:
Ingredients:
4 tablespoon chocolate syrup
1 tablespoon chocolate chips (substitute sugar free chocolate as above)
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream (look for sugar free or low carb ice cream)

Instructions

In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately.

Enjoy your cup of coffee this Summer while saving time and money!

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3 Easy Strawberry Ice Cream Recipes

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If you are in the mood to make ice cream with your ice cream maker, these three easy strawberry ice cream recipes can make a nice summer treat. Each are different, so you have options depending on the ingredients you have at home.

Recipe #1 - NON-DAIRY STRAWBERRY

2 teaspoons kosher gelatin

1/4 cup apple-strawberry juice

2/3 cup all-fruit strawberry jam

3 cups vanilla soy milk

1 teaspoon vanilla

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

Makes about 1 quart.

Recipe #2 - OLD-FASHIONED STRAWBERRY

1 pt Strawberries

1 c Sugar

1 Egg

1 c Half and half

1 t Vanilla

3 c Heavy cream

Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. Transfer puree to a bowl and cool in the refrigerator.

Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions.

When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart.

Recipe #3 - STRAWBERRY SORBET

You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.

2 pints strawberries, washed and hulled

1 cup plus 2 tablespoons superfine sugar

1/4 cup fresh lemon juice

Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

Enjoy!

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Mexican Dessert Recipes - Delicious Desserts

When you think of Mexican food, you probably think of tacos, burritos, and chips and salsa. Possibly you think of a cold margarita, beer, or iced tea. However, do you think about what you will enjoy for dessert? Believe it or not, there are a lot of great Mexican dessert recipes out there! One of the most popular Mexican desserts is the empanada. You combine butter, cream cheese, and flour to make a ball of dough. After refrigerating the dough overnight, you form it into "rounds" and add a spoonful of fruit preserves to the center of each one. Then, you bake them for about fifteen minutes. When they are finished baking, roll them in cinnamon sugar. They are yummy!

If you enjoy enchiladas, you are sure to like the next Mexican dessert recipe. Apple enchiladas can be served hot with vanilla ice cream. To make the enchiladas, fill tortillas with canned apple pie filling. Then you will prepare a sauce on the stovetop, make from butter, white sugar, brown sugar, and water. Pour the sauce over the enchiladas, and bake them in the oven for about twenty minutes. Then enjoy!

Flan is a classic Mexican dessert that is served in most Mexican restaurants. Not everyone likes it, but when it is prepared correctly, it can be really great. One caveat before making flan: you will need ramekins to bake the flans in, so purchase them before you get started! You will cook sugar in a saucepan until it is caramelized, and then pour some into each ramekin. Then mix together several eggs, sugar, evaporated milk, and vanilla. Pour the custard mix into the ramekins. Bake it in a water bath until an inserted knife comes out clean, about forty-five minutes. You may either enjoy it warm or chilled.

Sopapillas are similar to empanadas but they are fried. You make dough from flour, baking powder, salt, shortening, and water. Then you form the dough into small balls and fry them in vegetable oil. Drain the sopapillas well, and then sprinkle them with honey and/or powdered sugar. See, Mexican dessert recipes are plentiful and easy!

If you enjoy margaritas, you will love Margarita Cake! The cake is a Bundt-style cake made from orange cake mix, vanilla pudding, eggs, oil, water, lemon juice, triple sec, and tequila. While your cake is baking, prepare the delicious glaze for the top! Combine confectioners' sugar, tequila, triple sec, and lime juice. Pour the glaze over the top of the cake while it is still warm.

As you can tell, there are Mexican food is not just about tacos and salsa! There are many easy and delicious Mexican desserts that will add a sweet end to your meal.

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Ice Cream Pie Recipes

Chocolate Ice Cream Pie

(Perfect recipe for chocolate/peanut/peanut butter lovers.)

1/4 cup corn syrup
2 tablespoons brown sugar
3 tablespoons butter
2 1/2 cup Rice Krispies
1/4 cup peanut butter
1/4 cup fudge sauce
3 tablespoons corn syrup
1 quart vanilla ice cream (slightly softened)
1/4 cup chopped salted peanuts

In a small saucepan, combine the 1/4 cup corn syrup, brown sugar and butter. Bring the mixture to a boil. Remove from heat and add in the Rice Krispies. Allow to cool slightly and then press the mixture into a 9-inch pie pan. Put it in the refrigerator to chill. While it is chilling, combine the peanut butter, fudge sauce, and 3 tablespoons corn syrup. Mix well and pour half of the mixture on the bottom of the pie crust. Spread the ice cream over the chocolate mixture in the crust. Then spread the rest of the chocolate mixture over the ice cream. Sprinkle the peanuts over the top and put it in the freezer. Allow mixture to freeze overnight. Put the pie out for 10 to 15 minutes before serving so it cuts easier.

Malted Milk Ball Pie

(Perfect recipe for the malted milk ball lover in your life.)

1 pint vanilla ice cream (slightly softened)
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
1 9-inch graham cracker crust
3 tablespoons chocolate malted milk powder
3 tablespoons marshmallow topping
1 cup whipping cream
crushed malted milk balls (enough to sprinkle over the top)

Put the ice cream in a medium bowl that has been chilled in the refrigerator. Add the 1/2 cup crushed malted milk balls and one tablespoon of the milk to the ice cream. Mix together well. Put the ice cream mixture into the graham cracker crust. Put the pie in the freezer. While the pie is freezing, combine the chocolate malted milk powder, marshmallow topping, and the other one tablespoon of milk together in a medium bowl. Add the whipping cream and whip the mixture together until soft peaks form. Take the pie out of the freezer and spread this mixture over the top. Freeze overnight and then sprinkle the crushed malted milk balls over the top just before serving.

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Recipes For Easy and Delicious Frozen Pies

Frozen pies are always a great treat. But as we head into Spring and Summer, these delicious cold pies become even more of a hit. Here are a couple of great recipes that are easy to make, taste delicious, and make a lovely presentation to impress your family and/or guests. Try either Toffee Bar Crunch Pie or Granny's Chocolate Chip Ice Cream Pie. Oh why not just try them both!

TOFFEE BAR CRUNCH PIE

1/3 cup caramel dessert topping
1 1/2 cups cold milk
1 pkg (4-serving size) Vanilla flavor instant pudding and pie filling
1 tub (8-oz) frozen whipped topping, thawed
6 bars (1.4-oz each) chocolate-covered English toffee, chopped
1 Graham Cracker Pie Crust

Spread the dessert topping on bottom of the graham cracker crust. Pour milk into a large bowl and add pudding mix. Beat mixture with a wire whisk for 2 minutes. Let stand for 5 minutes. Stir in the whipped topping and chopped toffee bars. Spoon mixture into the crust. Freeze for 4 hours or until set. Let stand at room temperature for 15 minutes before cutting. Store any leftover pie in the freezer.

GRANNY'S CHOCOLATE CHIP ICE CREAM PIE
Note: This pie needs to freeze approximately one hour before serving!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate morsels
2 cups crispy rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened

Lightly spray the bottom of sides of a 9-inch pie plate with butter-flavored nonstick cooking spray; set aside.

In a small microwave-safe bowl combine the chocolate syrup with the chocolate chips. Microwave on high about 45 seconds or until hot. Stir until all the chips have melted and the mixture is smooth. Reserve 1/4 cup of the mixture.

In a medium bowl combine the remaining chocolate mixture with the crispy rice cereal and mix well to coat all the cereal with chocolate. Press the mixture onto the bottom and sides of the pie plate to form a crust. Put in the freezer until the crust is firm. This should take about 15 minutes. Allow ice cream to soften during this time.

In a small bowl combine the reserved chocolate mixture and the sour cream; mix well.

Spread half of the ice cream in the prepared pie shell. Drizzle half the sour cream mixture over the ice cream in the crust. Top with the remaining half of the ice cream and drizzle with the remaining sour cream mixture. Cover and freeze for about an hour or until firm.

Enjoy!

Breakfast Cereals

Incredibly Delicious Italian Dessert Recipes For Dessert Lovers

In the history of desserts, famous Italian dessert recipes definitely stand out. Italian desserts range in flavor from bitter to sweet and they go nicely with a glass of wine. In Italy, the locals are just as likely to eat a piece of fruit for dessert as an indulgent, creamy confection.

If you have visited an Italian bakery, you will have seen many different varieties of cookies and biscotti. The Italians like to dunk their biscotti in red wine. A lot of Italian cookies are sweet but not excessively so and light glazes often provide most of the flavoring. Nuts or candied fruit are often added too. Biscotti might be very popular in the United States but in Italy hard, slightly sweet twice baked cookies are more popular. They are baked twice to remove as much moisture as possible, which makes the cookies dry, crumbly, and hard.

Which is the Most Famous Italian Dessert?

Tiramisu is thought to have originated in Siena. Duke Cosimo de Medici enjoyed it so much that it spread around the world with Italian immigrants. Tiramisu is a delicious combination of lady finger cookies, liquor, espresso, cocoa, mascarpone cheese, and eggs.

The best known Italian cake has to be panettone, which is from Milan. Boxes of this cake can be found in cafes and Italian bakeries during the holiday season all over the world. The fluffy panettone dough is flavored with raisins and candied fruit pieces and the cake is shaped like a dome. Italians enjoy panettone with zabaglione custard or mascarpone cheese and a glass of liqueur or dessert wine.

Perhaps you have tried Italian gelato. This is ice cream made with milk, sugar and flavoring. Sometimes it contains eggs and cream. Gelato is churned less than regular ice cream, making it less airy and more dense. Italian desserts are best eaten in moderation because a lot of them are very rich. If you find a lot of Italian desserts heavenly but a bit too rich, why not make your own and change the ingredients to tone them down a bit?

Using Jello in Italian Dessert Recipes

Gelato is a great candidate for experimentation with jello. Italian ice cream is nearly free of air, which makes it dense and super heavy. By combining gelato, boiling water, and jello powder, you can create a deliciously light dessert with a nice texture and any jello flavor you like. You can use sugar free jello to halve the calories because half the dessert is jello and the sugar free kind is also calorie free.

If you happen to own an ice cream machine, you can make gelato with kool aid and jello, which tastes great and makes a refreshing dessert on balmy summer evenings. Jello goes with a lot of ingredients, with fruit trifle being a great example.

Jello also goes nicely with fruit pieces, with custard or zabaglione or with chocolate. In fact, it is one of the most versatile dessert ingredients you can get and it is great for making Italian dessert recipes lighter. Dessert making is a creative process and you might feel like making a rich, luxurious tiramisu one day and healthier layer jello recipes the next.

Nigerian Recipes

EGUSI SOUP IN OLIVE OIL

INGREDIENTS

Meat - according to your budget or if you prefer Chicken or Turkey
1 cup of shelled Egusi seeds
1 medium sized dry fish.
1 medium sized smoked fish (catfish or any suitable variety)
1 medium sized stockfish
1 large onion
6 Red Peppers (chili) - blended.
3 Large red pepper - blended
1 cup of Crayfish - blended
2 soup spoonful of Goya brand olive oil.
2 Maggi
Salt
1 bunch of Ugu
Bitterleaf (washed and bitterness completely squeezed out).

PREPARATION

All kitchen disinfection, cleansing and preparation of ingredients before cooking is duly observed. Roast Egusi seeds on a tray in an oven for about 20 mins (this helps to reduce the oily effect) and allow to cool and blend with the Rhodo, tatashe and a little bit of onion.

Heat the olive oil in a clean pot and add a cube of magi and a pinch of salt, stir to mix up and add the blended pepper mixture. Fry for a while and set aside.

In another clean pot put the washed meat, stock fish, magi and salt and a little bit of the onion, boil until meat is a little tender.

Heat up the fried pepper again, add Egusi and continue frying for about 3 mins to mix and blend.

Add the cleaned smoked fish and crayfish and cook for about 3 mins, then add the meat stock and stir thoroughly to blend (some people would remove the meat from the meat stock and add it to the soup when it is almost ready but I prefer to cook everything together so I cook only for a few mins or when a little tender and use the meat and stock during the rest of my preparation together). Add the washed bitterleaf and cook for a few mins.

Add the shredded ugu leaves and simmer for about 1 min and remove from heat. Can be served with low calorie tuber dish like amala and pounded yam.

Nigerian tuber food dishes are made by boiling the tuber food variety - Yam, Cassava, Cocoyam, Plantain or rice in water for a specific period of time and then pounding in a wooden mortar and pounded with a wooden pestle. Let me show you how to make this tuber dishes of ours that stand out everywhere. It can be eaten with a variety of soups and stews.

Now let's make our tuber dish to go with the soup, I will prepare each listed above because they are easy and fast to prepare.

EBA (GARRI)

INGREDIENTS

Water
Cassava flour (sold as garri in the market)

PREPARATION

Depending on how many people you are making the dish for, pour a measure of water that should be enough for the number of people ( you have to be sure or if not when making the Eba don't use up all the water if you feel its too much) into a kettle and heat up to boiling point.

Take a large bowl or container that can take the quantity of Eba you are making and pour in the measured water into the bowl.

Sprinkle the cassava flour gently into the bowl until the mixture before you is thick, take a spatula or a large wooden spoon (if you don't have a spatula) and turn the mixture until well blended and fluffy, (you would have to turn it a number of times to get the right consistency) and "Voila" the dish is ready to go with the Egusi soup.

FUFU (AKPU - IGBO)

INGREDIENTS

Water
Cassava mixture (sold in the market as akpu) normally white and wet
Mortar
Pestle

PREPARATION 1

Fill a sauce pan with water midway and heat to boiling point

Pour the cassava mixture into the mortar and mix with water until a smooth paste is formed; break up into miniature ball using the hands to form the balls.

Drop each ball gently into the boiling water and cook for 5 mins.

Remove each ball gently from the pot into the mortar and pound using the pestle until a thick paste forms, mold into balls again and bring the pot to boil again.

Drop each ball gently into the boiling water and cook for 5 mins.

Remove from the pot and set pot aside, pound again until you get a thick paste that looks well cooked and it's ready for eating.

PREPARATION 2

Fill a sauce pan with water and add the cassava mixture into it until you get a smooth paste, make sure that you are not using a lot of water instead start with a little at a time till you get the smooth paste.

Heat the mixture over medium heat and continue stirring periodically as the mixture thickens.

It would take a while about 25 - 30 mins for the mixture to become thoroughly cooked and throughout this period, you have to keep stirring or the mixture forms thick curds that are unpleasant and makes the final food unpalatable. You may have to bring down the pot at this stage and hold it firmly between the soles of your feet for a firm grip and stir vigorously or you may solicit the help of another to hold the pot while you stir.

The mixture will become very thick and hard as you continue stirring keep on stirring until a thick lump of consistent and thick mass is before you, then its ready.

You can find the already prepared ones in the market available for instant eating but personally, if I don't know the seller and can't vouch for the overall hygiene in the course of the preparation then I don't buy. This is because most of those being sold in the market have an unpleasant smell and taste and you might be repelled but if you can manage it then its ok but then some of the are also very good and clean and moreover, it saves you a lot of time.

POUNDED YAM

INGREDIENTS

Tuber of yam
Mortar
Pestle

PREPARATION

Take the tuber of yam and cut up into small pieces, so that it would soften on time.

Cook until soft and remove from heat.

Gently one by one remove from the pot and put into the mortar with the exception of the head of the yam because it would form irritating balls in the smooth overall dough to be produced.

Pound gently and as if forms the dough or a lumpy mass that thickens as you continue to pound maintaining consistency, add a little hot water to form even dough after a while when you observe that the lump is thick and hard and we want the dish to be - smooth and consistent. Once the lump is soften and less thick, it's ready for serving/eating.

SEMOLINA/SEMOVITA

INGREDIENTS

Semolina/semovita
Water
Spatula

PREPARATION

Pour water into a pot and place over heat and sift Semolina/Semovita to remove coarse particles.

Allow to boil and gently pour in the Semolina/Semovita into the pot using a small cup and at the same time turn the mixture as it thickens until no more Semolina/Semovita is left over low heat.

Continue stirring until the mixture to become thoroughly cooked and throughout this period, you have to keep stirring or the mixture forms thick curds that are unpleasant and makes the final food unpalatable. You may have to bring down the pot at this stage and hold it firmly between the soles of your feet for a firm grip and stir vigorously or you may solicit the help of another to hold the pot while you stir.

The mixture will become very thick and hard as you continue stirring keep on stirring until a thick lump of consistent and thick mass is before you, then its ready.

I will stop here from now until we see again. I hope you learned something today from my Nigerian recipes.